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Alternately add flour and brandy to creamed mixture until stiff dough has been formed.

Knead dough slightly and pat or roll to a 1/4 inch to a 1/2 inch thickness. Cut dough into desired shapes using your favorite cookie cutter. Traditionally, these cookies are cut in a fleur de lis shape.

Combine sugar and cinnamon in a small mixing bowl. Dust the top of each cookie with a small amount of mixture.

Bake in a 350°F oven for 10 minutes, or until cookies are lightly browned.

It's really starting to shape up nicely. Still are a bit lite in the Soup, Drinks and Bread categories. But of course more submissions in any of the thread would be nice.

Some people have expressed in interest in buying several copies to give as Xmas gifts, so we are still shooting for the end of Nov to try to go to print. Would be really nice to get well over 100 recipes by then!

Dont forget about the $25 Visa Gift Card that will be given away on Nov 30th!!!! just a few more days to get those recipes in!

I was looking over my submission for party mix and there is an ingredient that I forgot to include. Please add this if you would when it goes to print or I can re-do that submission if you prefer. The mix needs Worcestershire sauce (10 big dashes) before it gets toasted. Thanks in advance and pls advise if I need to just submit it again with this included. All others that I posted are accurate.

I was looking over my submission for party mix and there is an ingredient that I forgot to include. Please add this if you would when it goes to print or I can re-do that submission if you prefer. The mix needs Worcestershire sauce (10 big dashes) before it gets toasted. Thanks in advance and pls advise if I need to just submit it again with this included. All others that I posted are accurate.

Thanks!

No problem, I will correct it in my Word Doc. Thanks for everything Hope!\

1 Preheat oven to 450°F2 Combine the dry ingredients in a bowl3 Cut the butter into chunks and cut into the flour until it resembles course meal. (If using a food processor, just pulse a few times)4 Add 3/4 cup buttermilk and mix JUST until combined5 If it appears on the dry side, add a bit more buttermilk6 Turn the dough out onto a floured board7 Gently PAT (do not use a rolling pin) the dough out until it's about 1/2" thick8 Use a round cutter to cut into rounds.9 Gently knead, as little as possible, the scraps together and make a few more10 Place the biscuits on a cookie sheet, putting them touching each other11 Bake for about 10-12 minutes. the biscuits will be a light golden brown on top and bottom

Notes:The key to real biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits.

You can make these biscuits, cut them, put them on cookie sheets and freeze them. Bag them into ziplock bags and store for up to a month in the freezer. When you want fresh biscuits, simply place them frozen on a cookie sheet and bake at 450°F for about 20 minutes.

Logged

leatherman (aka mIkIE)

All the stars are flashing high above the seaand the party is on fire around you and meWe're gonna burn this disco down before the morning comes- Pet Shop Boys chart from 1992-2015Isentress/Prezcobix

Add chickpeas (with its liquid) and combine remaining ingredients in blender or food processor. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Sprinkle with Paprika and garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.Variations

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

* You can substitute with plain yoghurt (nice taste too) if you want a thicker paste but I experimented and it's too thick.** I use an Oligosaccharide sugar syrup to sweeten the hummus. Raw honey will do just fine

Stir all ingredients together. Pour batter into a greased and floured bundt or tube pan.

Place in a cold oven. Bake at 325 for about 1 hour. Test it first at 56 minutes with a toothpick. Remove when done. Let stand for a couple of hours. Run a knife around the cake to be sure it comes out cleanly.

roll the ground beef with the rice and make meatballs brown them quickly put them in a pot in wateralong with other ingredientscook until veggies are ready for your likingeat with potatoe breadgreat for hangovers

Recipes from MinisMom! (permission received via pm and verified original recipes)

Thanks Minismom!!

Mum's Home made chicken gravy:

Chicken stock (broth) - I pour mine through a strainer to make sure all the fat and stray meat don't get into the gravy.3 TBS margarine or butter3 TBS flourMilk

In a heavy sauce pan on medium heat, melt the margarine or butter. When melted add the flour and mix well. The mixture will be lumpy. Reduce heat to low. Slowly add milk, about 1/8 cup at a time and stir well. Continue to add milk until the mixture is creamy. Add 3 cups of the chicken stock to the mixture and stir constantly until it comes to a boil. This may take awhile, but increasing the heat or not stirring will burn the gravy and make it turn very dark. When it comes to a boil, reduce heat to simmer. Keep a very close eye on the gravy and stir regularly. As the gravy becomes thickened, taste to make sure it isn't too rich. If it is, then add more milk a small amount at a time. If the gravy isn't rich enough, add more chicken stock a little at a time. If the gravy is too thick, add more milk or stock. If it is too thick, then mix a small amount of flour and milk in a cup. Stir until the flour is completely disolved (mixture will be thick). Slowly pour mixture into the gravy, stirring constantly. If you dont' stir, the addition will turn into "dumplings". That's it. Sounds complicated, but it really isn't.

Now, if you want the "taste" of homemade without all the fuss, here's a trick. Buy a package (or 2) of gravy mix powder - the kind you add water to. Instead of adding water, add half water and half of the chicken stock. Follow the cooking directions on the package. Same taste, less time ----------------------------

In a bowl, mix water, margarine, poultry seasoning if desired, and stuffing. Stir to mix well. Pour into a 10x13 baking pan sprayed with Pam. Place raw, but thawed, boneless skinless chicken on top of the stuffing. In a seperate bowl, mix soup and milk. Pour over chicken and stuffing. Bake 400 degrees uncovered for 30

----------------------------------Baked French Toast

*You can go healthier with this recipe by using the items in paranthesis

This is actually something I literally threw together trying to make something different. It turned out really well and it was devoured! I'm going to omit the chicken next time and just use it as a side dish. With the chicken, just add a veggie and it's a full meal.

Boil the chicken breasts until done. Remove the chicken and cut into bite-sized cubes. Boil the noodles in the same water as the chicken breasts, adding water if needed. Drain noodles and return to pot. Add cream of chicken soup, milk, margarine, and seasonings to the noodles. Stir until well mixed. Add chicken to the noodles. Stir. Serve hot.

If using as a side dish and omitting the chicken, I boil the noodles in water with a dissoloved chicken bouillon cube.

Line the bottom of a cassarole dish, or 9x12 inch baking pan with toasted bread pieces. Sprinkle about 1/3 of the sausage and 1/3 of the cheese. Continue to layer in that order, ending with the cheese. Mix the eggs, milk, salt, and pepper in a seperate bowl until well mixed. Pour egg custard over the cassarole. Bake 350 degrees, uncovered, for 45 minutes to 1 hr or until eggs are set. This is better if refrigerated overnight before baking. Microwave leftovers are really good!

If using as a meal, add precooked, sliced chicken breast or chicken strips.

-------------------------------Fairly Fat Free Fried Potatos

PotatoesFat-free Italian dressingParmesean cheese

Wash the potatoes and prick them several times with a fork. Place them on a papertowel in the microwave. Microwave them on high for 5 - 8 minutes or until a fork inserted in the middle goes through. Some potatoes may be done before others. Place the cooked potatoes in the refrigerator until they are completely cooled (cold). This makes them slice prettier. Peel the potatoes, if desired, and cut into 1/8 inch slices (or thicker).

In a skillet, put just enough fat-free italian dressing to cover the bottom. Heat until bubbling. Place the potato slices in the dressing and cook until crispy. Turn and cook on the other side until crispy. Remove and sprinkle with parmesean cheese.

These taste like super greasy, fat-full fried potatoes. Not only are they fat-free, but they are WONDERFUL for any meal of the day

Congrats Will, your efforts on this project have been amazing. I've got a couple more to submit, and will try and scrounge up some of my mother's bread recipes (Not sure where they are.)

BTW: I'm trying this one tonight, thanks Mum.

RAB

Quote

Fairly Fat Free Fried Potatos

PotatoesFat-free Italian dressingParmesean cheese

Wash the potatoes and prick them several times with a fork. Place them on a papertowel in the microwave. Microwave them on high for 5 - 8 minutes or until a fork inserted in the middle goes through. Some potatoes may be done before others. Place the cooked potatoes in the refrigerator until they are completely cooled (cold). This makes them slice prettier. Peel the potatoes, if desired, and cut into 1/8 inch slices (or thicker).

In a skillet, put just enough fat-free italian dressing to cover the bottom. Heat until bubbling. Place the potato slices in the dressing and cook until crispy. Turn and cook on the other side until crispy. Remove and sprinkle with parmesean cheese.

These taste like super greasy, fat-full fried potatoes. Not only are they fat-free, but they are WONDERFUL for any meal of the day

Of course you can still submit recipes in this thread to be published in the Fundraising Cookbook (To be named shortly) for at least the next few days as we proof and edit the submissions and prepare for print.